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This southwest chicken salad flips your fridge leftovers into a colorful, punchy meal that fits right into any busy night or works perfectly for prepping meals ahead. Smoky spices, tons of veggies, and solid protein make each bite seriously tasty and super flexible.
I came up with this during a wild work week. Needed something good but couldn't stand the thought of turning on the stove. Now whenever I've got leftover rotisserie chicken, this is my move for making it fresh and fun again.
Vivid Ingredients
- Pepitas: A crunchy bite, loaded with good fats and minerals, keeps things interesting
- Red onion: Chopped up for a sharp punch that brightens things
- Spice blend: We're talking chili powder, cumin, paprika, and garlic powder for that real southwest kick
- Fresh lime juice: Gives the whole thing zest and cuts through the richness
- Fresh jalapeños: Bring the heat—use firm, shiny ones for the best pop
- Corn kernels: Sweet and juicy, add fun texture to each forkful
- Cooked shredded chicken: Throw in leftover chicken for solid protein and a hearty base
- Cherry tomatoes: These burst with tangy flavor for balance
- Mayo or Greek yogurt: Go with what you have—either one makes a creamy base that holds everything together
- Black beans: These make it hearty, add creaminess, plus lots of fiber
Detailed Steps
- Serve or Tuck Away:
- Give it a taste and tweak seasoning as you see fit. Scoop it into wraps, pile onto greens, stuff into sandwiches, or just dig in as is. Meal prepping? Pop into a sealed container until you’re ready to eat.
- Add the Good Stuff:
- Put chicken into your big bowl, shredding any bigger pieces. Toss in drained beans, corn, chopped jalapeños, onion, tomatoes, and pepitas. Give everything a gentle mix before it meets dressing.
- Dressing Time:
- Pour your creamy blend over the mixed ingredients and gently fold with a spoon or spatula, making sure every single bite gets coated without smashing anything.
- Mix Up the Dressing:
- Spoon the yogurt or mayo, squeeze in lime, add chili powder, cumin, paprika, garlic powder, and some salt. Whisk in a bowl until completely smooth and all one color. This is your base flavor!
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The jalapeños are the sneaky star here. One day I tossed them in because I had leftovers from tacos, and now I always use them—they add just the right warmth that builds up but won’t steal the show.
Keep It Fresh
This salad stays tasty and crisp for several days if you stash it right. Make sure to use an airtight container and keep it chilled; you’ll get 4–5 days out of it easy. Leftovers? Sometimes there’s a little liquid—just stir and you’re good to go.
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Ways to Switch It Up
The awesome thing about this salad is you can make it your own. Want to skip dairy? Use avocado mayo instead. Like it hot? Toss in some jalapeño seeds or hit the dressing with hot sauce. Doing lower-carb? Lose the corn, add extra pepitas for that crunch. Got veggie eaters? Forget the chicken—double up beans or throw in chunks of firm tofu.
Eating Ideas
On its own, this salad is solid. But you can take it further—fill up a whole grain wrap, layer with extra greens and avocado for grab-and-go. Top a big salad bowl with it for a lighter meal. Got folks coming by? Fill mini sweet peppers with the mix for a fun appetizer. My jam is piling it into lettuce cups, crumbling a little cotija cheese, and finishing with fresh cilantro.
FAQs About the Recipe
- → What can I do to kick up the heat?
If you want it hotter, just toss in more jalapeños or stir in some cayenne pepper right into the sauce.
- → Will canned chicken work instead of cooked chicken?
Totally! Just use canned chicken instead of shredded, but make sure you’ve drained it well before mixing.
- → What else could I use instead of pepitas?
If you don’t have pepitas, swap in sunflower seeds, a handful of chopped almonds, or a sprinkle of toasted sesame seeds for crunch.
- → How long does this salad stay good?
Pop it in a sealed container in the fridge and it’ll last around 4 to 5 days.
- → How do I serve this chicken salad?
Scoop it over greens, tuck it into a sandwich or wrap, or eat it straight up. It’s also awesome scooped with tortilla chips.